- Level: Intermediate
- Total: 2 hr 25 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 131 mg
- Sodium
- 425 mg
This potato dish is so retro that it’s back in style, times ten! I have actually always made this particular dish. It’s kind of like a good luck charm for me. I made them in culinary school (and may have burned a few batches) and steadily in restaurants in Paris and New York. They are considered fancy even though they are easy to make. I like to brown potato patterns on the edges of plates. I also love them baked in a gratin dish. Here, I’m piping small potato “cakes” on a greased inverted baking sheet, leaving space between each. Be creative and try other patterns! I have made them with Ava as part of one of our dinner party menus because they go well with any meat or fish dish. While Duchesse are most classically seen paired with steaks, roast beef and even ham, they can also be part of a vegetarian meal with a mushroom or cauliflower “steak."
- Level: Intermediate
- Total: 2 hr 25 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 131 mg
- Sodium
- 425 mg
Ingredients
Directions
Special equipment:
a ricer or food mill; a pastry bag fitted with a large star pastry tip- Cook the potatoes: In a medium pot, add the potatoes and cover amply with cold water. Bring the water up to a boil, then reduce the heat so it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until very tender and easily pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes in a colander.
- Make the potato mix: While still hot, press the potatoes through a ricer or food mill into a large bowl. Add the nutmeg, cubed butter, heavy cream, egg yolks and pepper to the potatoes. Combine the potatoes but do not overmix. (Overmixing makes them gluey and elastic.) Season with salt and pepper.
- Finish the potatoes: Transfer the potato mix to a pastry bag fitted with a large star pastry tip. Brush an inverted baking sheet with some melted butter. Pipe the potato mixture into even rows of rosettes on the buttered side of the baking sheet. Refrigerate the piped potatoes for 1 hour or up to overnight.
- Bake and serve: Preheat the oven to 425 degrees F.
- Use a pastry brush to dab the potatoes with the remaining melted butter. (It’s the egg yolks and butter that make the potatoes brown, so this step is important.) Place the baking sheet in the oven and bake until warmed through and browned on top, 15 to 20 minutes. For added browning, put the potatoes under the broiler for 1 to 2 minutes.
